Easy Chickpea Shawarma Bowl with Roasted Vegetables

This chickpea shawarma bowl is an easy, comforting dinner made with roasted vegetables, warm spices, and simple ingredients that come together in one pan for a filling, satisfying meal you can feel good about cooking at home.

For more easy Mediterranean dinners, check out our roasted broccoli salad with butter beans, Greek baked beans, lentil sweet potato patties, and Greek bean salad.

Full ingredients and substitutions are in the recipe box below.

• Chickpeas: the base of this roasted chickpea bowl, hearty and filling. Use canned for ease, or cooked dried chickpeas if you have them.
• Eggplant: adds a soft, creamy texture when roasted. Zucchini, mushrooms, or bell peppers work just as well.
• Sweet potato: brings gentle sweetness and helps balance the spices. Swap with carrots, butternut squash, or regular potatoes.
• Onion: roasts into sweet, almost caramelized slices. Yellow onion, red onion or shallots all work.
• Extra Virgin Olive oil: helps everything roast evenly and adds richness. Avocado oil or another neutral oil will also work.
• Lemon: brightens the whole plant-based shawarma bowl. Use lime or a splash of red wine vinegar if needed.
• Garlic: optional, but it adds depth to the spices. If garlic doesn’t sit well with you, you can skip it or use a little garlic powder instead. We sometimes leave it out for a lighter dinner.
• Shawarma spices: we use paprika, coriander, cumin, and cinnamon to give this Middle Eastern inspired vegetarian bowl its warm flavor. A mild curry powder or ras el hanout can be used instead.
• Quinoa: makes the bowl filling and balanced. Brown rice, farro, or couscous are easy swaps.
• Feta: a small amount adds a lot of flavor. Use a non-dairy feta if needed.
• Greek yogurt: cool and creamy contrast. Use a yogurt sauce made with low-fat Greek yogurt or Skyr for even more protein, or a dairy-free yogurt if preferred. Hummus, tzatziki, and baba ganoush also work.

Preheat the oven to 425°F (220°C). If you’re using pre-cooked quinoa or another pre-cooked grain, set it aside for later. If your grain is not cooked yet, start cooking it now according to the package instructions. It will be ready by the time the vegetables finish roasting.

In a small bowl, whisk together the olive oil, grated garlic (if using), paprika, coriander, cumin, cinnamon, salt, and black pepper.

2) Roast the chickpeas and vegetables

Line a large sheet pan with parchment paper if you like easier cleanup. Add the diced eggplant, sweet potato, red onion, and well-drained chickpeas to the sheet pan. Pour the shawarma mix on top and toss well so everything is coated. Spread into a single layer. Roast for 30 minutes until tender and lightly browned.

Add the cooked quinoa right onto the hot pan. Squeeze over a little lemon juice, sprinkle with parsley, and crumbled feta. Toss gently to pick up all the pan flavors.

4) Build the bowls

Spoon into bowls and top with Greek yogurt or tzatziki. This works great as a make-ahead vegetarian bowl for easy lunches. It’s great warmed or at room temperature.

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If you try this Chickpea Shawarma Bowl Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.